Winter Fruit Desserts - More Fruit, Fewer Calories - Watch Video Recipes and Learn FAST!

applecranberrydessertCranberry-Poached Pears:Watch this video and learn to make a stunning dessert with a pear, some cranberries, water, sugar and spices - all in about a minute and a half!Here is the recipe:4 pears, peeled, halved, cored1 cup cranberries1 cup water1/4 cup brown sugar1/4 cup Splenda (use brown sugar as a substitute)1 tsp pumpkin pie spicePlace all in microwave container and cover and cook on full power for 6 minutes. Pears are done when tender. Serve warm on a plate - as shown - or cover and refrigerate for later use.Citrus Pummelo CupHere is the recipe for the Citrus Pummelo Cup:1 large pummelo or grapefruit1 tsp warm honey (we warmed it briefly in the microwave)zest and juice of 1 limesegments of 1 tangerinePeel, core and deseed pummelo or grapefruit as shown in the video.  Cut into segments and remove seeds and core again as needed. Stack the segments on a plate.Drizzle with warm honey, lime zest and juice. Garnish with tangerine segments. Cover and chill until ready to serve. Serve in glasses or dessert dishes.The pummello is a fruit that resembles a grapefruit - we have found them to be somewhat of a conversation piece - they are very large! They are juicy and very sweet - we liken them to grapefruit candy!Apple AmbrosiaWe made this recipe using Ambrosia Apples - the title of those gave us the idea. The pineapple is tasty and the acid in it keeps the apples white for a few days!Victoria Shanta Retelny, RD, LDN, exclaimed, "The videos look great, Judy.  They are so sleek and simple.  I love it!  I am going to make the apple ambrosia tonight with my kids" when she got to preview our videos (our authors do have priveleges).We love this dessert, too!2 apples, cored and diced1/4 cup crushed pineapple in juice, with juice1 cup light nonfat vanilla yogurt1 squirt of whipped cream - about 2 tablespoons1 tablespoon toasted almonds, choppedMix all together. Cover and chill until ready to use. Serve in glass bowl and top with more crushed pineapple and toasted almonds. MMMMMMMMMMMMM!Members get to embed these videos - PLUS they are receiving a holiday issue of CFFH:December

Here are more fruit and veggie educational items from our new store: PLUS  - here is one more reason to visit our store - sign up to be on our mailing list and receive a Word file for a  2010 Recipe Calendar from Food and Health Communications!https://foodandhealth.com/shop/pages/FreeHandouts.html

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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